Recipe - Chili Of Penultimate Grooviness

2/3 cup Oil, preferably peanut
1 tablespoon Chopped dried red chiles
2 teaspoon Sichuan peppercorns, (opt.)
(Unroasted)

HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat
until the oil begins to smoke. Remove the wok from the heat and add the
chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it
into a jar. Let the mixture sit for 2 days, covered, and then strain the
oil. It will keep indefinitely.

Makes 2/3 Cup

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini